With Thanksgiving next week (what?!), there are plenty of complicated and heavy recipes to go around so here is a light, simple and year-round favorite that works in any season but really compliments a table full of more indulgent dishes. I love to pair this simple vinaigrette with plain baby arugula but it would also be delicious over roasted carrots. To be honest, I’ve never really adhered to a ‘recipe’ for this dressing but I do like to start with a basic outline so I’ve included that below and I think I’ve been asked for this recipe more than anything else I make so I thought I should jot it down and share. I guess sometimes the simplest things are the best! I juice the lemons first and then add the other ingredients to taste since every lemon provides a different amount of juice, every olive oil has a different depth of flavor and honey can vary dramatically from one jar to another.
Honey Lemon Vinaigrette
- 4 lemons, juiced (approx. 1/2 cup)
- 1/2 cup olive oil
- 1/4 cup honey
- salt, to taste
- pepper, to taste
- Whisk ingredients together and taste to determine if you need more of anything.
- Serve over salad, veggies or chicken!